1 large fennel bulb, remove leaves, (use stalks & bulb), thinly sliced on mandolin or by hand (approx 2mm thick)
Prepare a pickle using
200ml white wine vinegar (I used white balsamic as we found a few bargain bottles!)
2-3 star anise
5ml fennel seeds
Zest of one orange, thinly sliced or cut with a zester
I chilli sliced (optional) or 2-3ml dried chilli flakes
Combine all the ingredients except the fennel in a stainless steel or enamel lined saucepan.
Bring to boil, add fennel and just bring back to boil!
Pour into sterilized jars while hot.
Add chillies, chilli slices and star anise to jars.
Delicious over hot baked or braaied fish, with pork or gammon or with cheese